New England Po Boy (Lobster Dog)

featuring our Perfectly Crafted Brioche Style Hot Dog Rolls

Servings: 4

Ingredients

• 4 Perfectly Crafted Brioche Style Hot Dog Buns

• 4, 1 to 1-1/4lb lobsters

• 1/3 cup Lemon tarragon mayo (see below)

• Salt and fresh pepper

• 1/4 cup diced celery

• 1 Tbsp of fresh lemon juice

• Pinch of old bay seasoning

• 2 Tbsp unsalted butter, melted

• 1/2 cup shredded Boston lettuce

For Lemon Tarragon Mayo (make beforehand)

• 1 cup mayo

• 1 clove minced garlic

• 1 Tbsp fresh lemon juice

• Pinch of fresh chopped tarragon

• Pinch of salt

Directions

• For the mayo: Combine all ingredients. Chill.

• For the Lobster Roll: Step 1 Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.

• Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.

• In a large bowl, mix the lobster meat with the Lemon Tarragon mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice, and old bay until well blended.

• Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.